Mary Ann's Blog

Welcome Spring with Rhubarb

A rhubarb galette to welcome spring? Why not. A galette is a free form open pie that can be savory or sweet and contain anything from spinach and eggs to mixed berries. Rhubarb is my go to ingredient for this sweet confection that is perfect with a cup of tea to welcome spring.
 
Rhubarb Galette 
Serves 6 to 8

Dough 
2-14 cups unbleached all purpose flour
¼ teaspoon salt
1 tablespoon sugar
½ teaspoon baking powder
1 ½ sticks cold, unsalted butter, in bits
4 tablespoons cold buttermilk
Ice water as needed

Filling 
4 cups chopped rhubarb
Juice one lemon
1 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons cornstarch
Egg wash
1 egg, slightly beaten
1 tablespoon milk
 
Combine flour, salt, sugar and baking soda in a bowl or food processor and mix to blend. Add butter and pulse in or use a fork to break butter up into pea size pieces. Add buttermilk and pulse or blend in. Add enough ice water a little at a time until a ball of dough forms. Gather up dough and form into a disk; wrap in plastic wrap and refrigerate for several hours or overnight.
 
Meanwhile in a saucepan combine the filling ingredient and cook slowly over medium heat until the rhubarb softens and thickens. Cool to room temperature. The filling can be made a day or two ahead.
 
When ready to bake; preheat oven to 400F.
 
Unwrap dough and place between two sheets of parchment paper. Use a rolling pin to roll the dough out into a 14 inch circle. Remove top sheet of parchment paper and place the dough with the bottom parchment paper on a baking sheet. 
 
Spread the rhubarb filling to within 2 inches of the edges of the dough. Use your hands to overlap and bring the dough edges over the filling toward the middle but not covering the filling.
 
Brush the dough with the egg wash. Or drizzle with confectiioners icing and sliced almonds.
 
Bake for 30-35 minutes or until the dough is nicely browned and the filling is bubbly.
 
Cool to warm. Cut into wedges to serve. 

 

Comments

  1. Theresa Quinn's avatar

    Theresa Quinn

    Well, I don't have the new rhubarb yet, but this recipe comes in time for me to use the frozen garden rhubarb I've had for many months! Thanks!

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